Still tasting pretty good. Smoked for six hours in that little metal shed that wasn't much bigger than a gym locker. Fire pit not shown was a cracked cast iron sugar kettle with a piece of corrugated tin on top of it as a baffle. Started the fire, let it burn down and dragged the kettle into the smokehouse. Used some 6 month old sweet gum for smoke. I didn't believe it either, but my friend and co-sausage maker had prior experience and swore by it. It's actually a sweet and mild smoke compared to hickory.